Chrose,
You are SOOOOO right! If only these TV executives would make a real show to showcase the real pressure of life in the kitchen. There is a lot more pressure in a civilian kitchen than an Army kitchen. I was quite overwhelmed when I worked in a nursing home. I thought that I was it. I found out quickly that I sucked. Since then I've acquired excellant knife skills and speeeed. You would absolutely kick butt in an Army kitchen. Everything is so regimented that it seems easier. Plus, if you tell someone when you want it done, it's done. Anyway, don't you find it strange that those sous chefs don't have Ramsey's back? I know that my first cook (sous chef) had mine. The things that make you go hmmmmmm.

Monday's episodes were the first my wife and I had seen. I enjoyed when tough talking Tom almost started to cry. I'd like to see the prison cook beat him up.

I find it humorous, but it seems too contrived to be compelling. The two women customers that left the restaurant seemed like really bad actresses. I love it when Ramsey screams out "You're a donkey". It's so stupid, it's hilarious. Since watching, we keep calling each other donkeys, and then burst out laughing.

Chrose...I couldn't agree more! I have two apprntices that are young and complete A-holes because they have Anthony Bourdain's books and thay watch wayyyyyyyy too much Food-TV. I think we need a REAL, real-tv show that doesn't make us look like a bunch of surly idiots. It should be an un-sensored, live cam that roves through kitchens across the states. Ever seen "Barber Shop" on MTV? Just like that except with professional kitchens. Any big shot TV executives trolling this site???

While there may not be many documentaries on the topic, I've seen respectable shows that include this type of content. But you know how business it. The bottom line is profit and certain types of shows attract more of the average population. If you want to do someting about it, pitch your idea to a network and see what they say...

Networks don't take pitches from actual viewers (we don't understand the business :rolleyes: But I'm one step ahead on this one, I have started a ball rolling though I seriously doubt it will come to anything. But hey, "hope springs eternal"!

Freerider... I'm guessing that if you are a PBS veiwer, you are likely unfamilar with certain terminology closely associated with restaurant life. I'm also going out on a limb here, and guessing you are not in the industry. Please correct me if I am mistaken. Not sure what your "twenty" is, trucker. Come back...

Nope, I'm not in the industry, but before going to college, I worked in a fancy restaurant's kitchen assisting a really kind old chef and his sidekick. Most of the terminology I remember from the kitchen is of the 4-letter variety, however, even with the old chef's interminable patience.

He was a character. His sidekick was so amusing too. They would be perfect for a book. Of course, at the time I had no idea how patient that old chef actually was and also had no idea what he had been through in his life and what a feat it was for him to get to his position.

"Deli Chef" kinda like my camera has a wizard. Phht. Years ago I gave up on considering myself a chef. So I let my certification lapse and decided to hide in the FOH. If I remember correctly this took place when I saw a piece on the local news in Atlanta about the "Chefs" at a WaffleHouse. Then I had a change of heart after reading some things and a visit to Baton Rouge to open a restaurant. I ran across some things and remember parts of a statement by Paul Prudhomme about what it takes to be a Chef. "Passion for food and the craft" is what comes to mind. Actually I'm glad I rediscovered my passion since this is no longer the case yet I'm still very discrete about shouting it from the roof top.

Not to take anything away from someone that works at a Wafflehouse since I've been there often and at all times of the day. You have to admit it's pure art to watch. I often wished I could lure the lead cook away but could never seem to match or compete with the money they made. Then again eggs are a far cry from some of the dishes produced in my kitchens or some of the kitchens I worked in.

My point is that we are too quick to throw around the title of Chef and we have the media to thank for that and believe me the media is the sharpest of "double-edged swords". Being called a Chef is something that is and always was meant to be earned. Just as with a Doctor, you don't call the Chef of a kitchen by his first name. Most folks want to be called a Chef but don't have the slightest clue of what it means to BE a Chef. Don't forget the words that came on that piece of paper you recieved when you finished classroom studies. You know about the Creed!

They are real, have meaning and are not open to "interpretation". Unfortunately for us this doesn't translate into ratings.

Now for the "clowns" they audition to be on the show. These folks are being handed a "never in the average lifetime" opportunity and they are not even of average caliber or at the least they haven't shown it yet. So you have a PR firm, publicist , good talent agent, just plain luck or (on the truly rare occasion) are truly just that talented. If your the later what the heck are you doing on the show in the first place? I watched the show last night and none of them belong there. Not now and I don't even believe 10-20 more years experience will do them any good. You can't teach Character.

About the show last night...First off, who in their right mind as a restauranteur is going to allow 100 screaming munchkins into the dining room to wreek the havock and disorder that they did. No where but in a "reality" show. The parents of those kids should be slapped themselves for raising them that way. But that's another subject entirely. I could see the look on Chef Ramsay's face. It was that this is really ridiculous and I'm going to have to laugh now. There the Sous Chef throwing the cake on the floor the petty bickering, running for ice and earlier things got about as real as I've seen so far. The backstabbing. This form or worse has been going on since I don't know when and unfortunately for me I have fallen victim all too often as the Exec. More personally the Big Tree Inn will never be the same again because of a former Sous Chef/Exec Chef wannabe.

Now for Chef Ramsay. Character? Yes! Talented? Yes! Foul-Mouthed and Tempermental? Yes. Is he any different from anyone I worked for in my youth? Yes! Since he has an audience of 10 million +-. Is his behavior acceptable by standards? No...yet sometimes necessary. But there is a fine-line that has been crossed so frequently that it's been blurred into obscurity. Is the show entertaining? Yes! Am I embarassed or insulted? No. Although I was more insulted by the show on NBC than anything else. Is Chef Ramsay a good role model for future Culinarians? No and Yes.!?!? Attitude may be Media created to a degree but sends the wrong message. His standards are impecible, drive is noteworthy, pace and intensity are off the scales and execution is outstanding. Heck Three Stars? I could only drean although that was once a goal of mine.

We've all had or are going to have our moments. Personally I've had more than I would ever care to admit. But it's what you take away from those moments is how you correct things. Unfortuantely as long as we are a media based society things will only to continue to get worse.

Well look at that I managed to ramble on forquite a while. I guess I'll step off my soap box now and join the peanut gallery once again.:D

What I really want to see now is what happens at the end. I assume there has to be a winner. If so even the most "talented", scratch that...even the most competent of the bunch is in no way capable of running a 6 top fine dining restaurant, or even running a fast food joint. That being the case supposedly the "winner" gets I want to see what the fine print says like maybe if the winner is a buffoon all bets are off?:rolleyes: :D :cry:

I haven't had a lonely night in some time. I hope my good looks and charm follow me into my old age. I am but a strapping thirty something captain of a crew of surly young turks as of yet. Aside from that, I haven't met a single soul that can duplicate my work. I have an entire city in love with my pizza. Touche, my maiden...

Oh, cripes! You've got to be kidding me!

I ate at Red Rock and it was singularly one of the WORST dining experiences I've had in my rather lengthy life.

Maybe they did hire the "Buffoon".

April

What I really want to see now is what happens at the end. I assume there has to be a winner. If so even the most "talented", scratch that...even the most competent of the bunch is in no way capable of running a 6 top fine dining restaurant, or even running a fast food joint. That being the case supposedly the "winner" gets
Quote:
Executive Chef of a luxurious fine-dining restaurant at the brand-new Red Rock Casino Resort and Spa in Las Vegas. In addition, the winner will be eligible to receive a financial interest in the restaurant and assist its design.

I'm confused! Why would they hire an Italian goalie to cook?
The last guy that won had his choice of running a restaurant or a wonderful apprenticeship under Ramsey. He took the apprenticeship. Poor kid was set up